Scallops and prawns with Mojo sauce

Searching for Mojo sauce on the web brings up loads of different recipe variations, with suggestions that it originates from Cuba, The Canary islands and Mexico amongst other places.

I have no idea how authentic ours is but it tastes good!

Ingredients:
Approx 75ml olive oil
Juice of half a lime
1 large garlic clove, crushed
½ tea sp cumin
A small bunch of parsley, chopped
Splash of tequila (optional)
Splash of chilli sauce (or add a pinch of dried chilli)

Serve with grilled meat or fish

• Simply mix all of the ingredients together in a bowl before heating through gently in a saucepan for 5 minutes or so.
• Serve in a separate mini bowl per person so that it can be dipped in or poured over food as preferred.

Scallops with leeks and pancetta

Ingredients: (serves 2)

6 large scallops

4 rashers of pancetta

1 leek

small knob of butter

olive oil

• Trim the leek and finely dice. Saute in a little butter and olive oil until soft.
• Dice the pancetta into bite sized pieces and add to the frying pan with the leeks. Cook for another 5 minutes or so.
• Meanwhile heat a separate non stick pan (either a regular frying pan or a griddle pan). Once the pan is very hot, add the scallops. Cook the scallops for approximately 2 minutes on each side, depending on their size.
• Spoon the leek and pancetta mixture onto a plate and top with the scallops. Season with black pepper and a squeeze of lemon juice if you like.